Food Additives: Evil or Safe?

We may find in the long run that tinned food is a deadlier weapon than the machine-gun. — George Orwell

The demand for a certain food quality has resulted in a variety of additives with a wide range of applications. The process of putting additives into foodstuff consists of combining several substances prior to or during a high temperature phase. Food additives are chemicals that are added to edible foodstuffs. Depending on their intended function, different food additives play different roles. For example, to improve flavor, to give products a particular color, or to extend food shelf life. Some additives function as vital components or nutritional supplements for specific groups of people's dietary deficiencies. Without such additions, these individuals would suffer from some specific nutrient deficiency condition.

Antioxidants and radical scavengers, emulsifiers, stabilisers, thickeners and vegetable gums, sweeteners, fragrances, flavor enhancers, acidity regulators, colorants, humectants, antifoaming agents, minerals and mineral salts, preservatives, nutraceuticals, probiotics, prebiotics, synbiotics and so on are examples of additives.

Sweeteners play an essential role in the diets of people who have health issues like diabetes. Minerals, vitamins, and vital amino acids are provided as nutritive supplements for those who are deficient. Acidic regulators, such as citric acid, vinegar, and lactic acid, are food additives used to regulate food pH and enhance flavor. Colorants are added to meals to please the consumer's sight. Despite all of the advantages and benefits of food additives and preservatives, there remains a risk of chemical toxicity of foods. Other hormonal or chemical processes in the body may be triggered by food additives, resulting in severe physiological reactions. As a result, maximum limits and tight regulations have been set, and some certain chemicals have been completely banned in most countries to protect consumers' health. Sodium nitrites, sulfites, trans fats and monosodium glutamate in processed food are the major ones to step away from. They are linked to an increased risk of cancer, severe asthma, heart diseases, high blood pressure and/or allergic reactions.